Baharat Salmon Cakes With Aioli

• 1 pound salmon fillets, divided
• 3/4 cup soft white bread crumbs
• 1 egg white
• 1/4 cup chopped green onion
• 2 tablespoons chopped roasted red bell pepper
• 1 tablespoon chopped Italian parsley
• 1 3/4 teaspoons baharat (Middle Eastern spice mix), divided
• 1/4 teaspoon salt
• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• cracked black pepper to taste

1. Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
2. Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
3. Preheat broiler. Arrange patties on a foil-lined baking sheet.
4. Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
5. For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
6. Garnish salmon cakes with black pepper and serve with aioli.

salmon, soft white bread crumbs, egg, green onion, red bell pepper, italian parsley, baharat, salt, mayonnaise, clove garlic, lemon juice, lemon zest, cracked black pepper

Taken from www.allrecipes.com/recipe/263062/baharat-salmon-cakes-with-aioli/ (may not work)